CookEat Recipe
English Peach Pie with Whipped Cream
Peaches baked in a pre-baked butter crust and served cold under a high vanilla cream topping.
Method
Steps
Step 1
For the proposed sweet crust, rub cold butter into flour, the measured 25 g pastry sugar and salt to coarse crumbs.
Step 2
Add cold water gradually just until the dough holds, flatten, wrap and chill 30 minutes.
Step 3
Roll to about 3 mm, line a 23 cm dish and chill again before the recipe's stated filling and baking sequence.
Step 4
Heat oven to 180 °C and blind-bake the chilled 23 cm crust until lightly golden, about 18 minutes.
Step 5
Toss chopped peaches with the separate 70 g peach sugar, fill the crust and bake 25–30 minutes until peaches soften and juices bubble. Cool fully, then refrigerate.
Step 6
Whip cold cream with powdered sugar and vanilla to soft peaks; spread high over the cold pie and serve chilled.
Cooked it? Rate it.
Cooked 0 times